Wayne Gisslen

Chocolate Sauce

Preparation info
    • Difficulty

      Easy

Appears in
Professional Cooking: 8th Edition
Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1 pt<

Method

Procedure

  1. Combine the water, sugar, and corn syrup and bring to a boil, stirring to dissolve the sugar.
  2. Boil 1 minute and remove from heat. Let cool 1–2 minutes.
  3. Melt the chocolate and butter together over low heat. Stir until smooth.
  4. Very slowly stir the hot syrup into the chocolate.
  5. Place over moderate heat and bring to